Description
Garlic Herb Salmon with Asparagus and Potatoes is a mouthwatering dish that combines the rich flavors of fresh salmon with vibrant asparagus and golden baby potatoes. This easy-to-make recipe comes together in just 30 minutes, making it perfect for busy weeknights or special gatherings. The garlic-herb blend elevates the salmon to gourmet status, while the colorful presentation will impress your family and friends. Enjoy a delightful meal that’s as nutritious as it is delicious!
Ingredients
Scale
- 8 oz fresh salmon fillets (2 fillets)
- 8 oz asparagus spears, trimmed
- 12 oz baby potatoes, halved
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and half of the minced garlic. Arrange cut-side down on one side of the baking sheet.
- In a bowl, mix remaining olive oil, lemon juice, parsley, dill, salt, and pepper. Place salmon skin-side down on the baking sheet next to the potatoes and brush with the herb mixture.
- Add asparagus to the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 15-20 minutes until the salmon flakes easily and vegetables are tender.
- Serve immediately, drizzling any remaining herb mixture over each plate for added flavor.
Nutrition
- Serving Size: 1 plate (approximately 12 oz total)
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added texture, try roasting some cherry tomatoes alongside the potatoes and asparagus. You can swap asparagus for green beans or zucchini based on your preference. Store leftovers in an airtight container for up to three days.